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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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Long story but had a delivery of bagels and a babka from Russ & Daughters yesterday. Perfect opportunity to defrost the 2lb of frozen smoked salmon from Browne Trading.  The Browne Trading salmon was exceptional, even after freezing and defrosting. Not worth the expense of shipping but if you need to buy something around $50 to reach the free shipping threshold without having to eat it right away, this is it. 

And for today, a new Japanese market opened in town and since we were running low on vegetables, decided on one stop shopping for poke bowl ingredients. Yellowtail, salmon, tuna, edamame, cucumber, enoki mushroom, soba, radish, ginger, scallion, seaweed salad, sesame seeds, soy, sesame oil, cilantro and Thai basil.  Everything was very fresh and shopping here with arrows in the aisles with a respectful and compliant clientele made shopping stress free. Very different from regular supermarkets which I have successfully avoided since March 10. 

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DiBragga delivery today so spatchcocked a chicken right off the truck. Nothing but salt and pepper on the grill. Finished with rosemary and a spritz of grilled lemon juice.  Served with grilled/roasted sweet peppers with a dollop of pesto. And because of everything I read here I took a stab at Marcella's cabbage. Wow is that freaking good. And easy.  Grilled romaine with feta,  red onion, olives, oregano and tomatoes to start.   Strawberries with some Ronnybrook Farms yogurt and mint for dessert. 

Tomorrow night is bucatini with crab, snap peas, enoki mushrooms and basil.  Big question: guanciale or no guanciale? 

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8 hours ago, mitchells said:

DiBragga delivery today so spatchcocked a chicken right off the truck. Nothing but salt and pepper on the grill. Finished with rosemary and a spritz of grilled lemon juice.  Served with grilled/roasted sweet peppers with a dollop of pesto. And because of everything I read here I took a stab at Marcella's cabbage. Wow is that freaking good. And easy.  Grilled romaine with feta,  red onion, olives, oregano and tomatoes to start.   Strawberries with some Ronnybrook Farms yogurt and mint for dessert. 

Tomorrow night is bucatini with crab, snap peas, enoki mushrooms and basil.  Big question: guanciale or no guanciale? 

I would do no guanciale - too much competition for the crab, in my opinion. Also, and this is only me, I'm just not the biggest fan of bucatini if the sauce is delicate like yours. Spaghetti or thin spaghetti perhaps?

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11 hours ago, mitchells said:

DiBragga delivery today so spatchcocked a chicken right off the truck. Nothing but salt and pepper on the grill. Finished with rosemary and a spritz of grilled lemon juice.  Served with grilled/roasted sweet peppers with a dollop of pesto. And because of everything I read here I took a stab at Marcella's cabbage. Wow is that freaking good. And easy.  Grilled romaine with feta,  red onion, olives, oregano and tomatoes to start.   Strawberries with some Ronnybrook Farms yogurt and mint for dessert. 

Tomorrow night is bucatini with crab, snap peas, enoki mushrooms and basil.  Big question: guanciale or no guanciale? 

I'm moving in. Did I mention? 

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10 hours ago, paryzer said:

Mrs. P prepared a gorgeous 2 1/2 pound red snapper that we bought from Local 130 Seafood.

 

 

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Beautiful looking.. if there is one thing i miss its, whole fish... I was looking through the webs the other day when I noticed a very cool presentation.. You take the whole fish, prop it up like that... you have fileted the fish on both sides starting at the tail and working your way towards the head.. You leave it connected it by the head.. Then you roll up the filet towards the head and secure it up by the head with tooth picks,... in the rolled filet you can have added a filling, i assume.  You then leave the tail and fins on and roast the fish like this... It makes the fish look like a sea robin... it looks beautiful but, i don't know if it's more gimmicky.

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It can't always be lobster, crab, beautiful whole fish, steak, etc. Sometimes...

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It's frankfurters, with mustard and sauerkraut. On a toasted Martin's potato bun. With leftover potatoes on the side. And a sparkling rosé.

Other times...

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Penne al pesto, with an orphaned potato I found in a drawer.

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And blanched, shocked, wrung out and sautéed local spring broccoli raab with garlic and crushed red pepper.

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Mrs. P made a delicious lobster and mushroom pappardelle using gorgeous Two Rivers mushrooms medley we bought from Local 130 Seafood plus $5.99 a pound lobster that is on sale at Shop Rite.It all went great with an excellent Shiraz.

 

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23 hours ago, paryzer said:

 

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Who is this handsome guy? More photos please! I love Frenchies (There's a cute Frenchie in my building named Hugo who gave me lots of kisses today)

 

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1 hour ago, bloviatrix said:

Who is this handsome guy? More photos please! I love Frenchies (There's a cute Frenchie in my building named Hugo who gave me lots of kisses today)

 

Thank you😊 That is Bulgari.

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Mrs. P prepared another spectacular feast. She made homemade guacamole and chips, deep fried soft shell crabs and shrimp, and BBQ Creole shrimp in the style of Mr. B’s in New Orleans. I could take a bath in that sauce. It all went great with an excellent California red blend and Italian Primitivo.

 

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